Potato Curry with Green Tomatoes
My mother, expert in village culinary would make the simplest food and it would be finger licking good. I remember she would use green tomatoes in the some of the dishes rather than ripe ones. Enjoy with puris (small rotis fried and puffed in oil).
4 large yellow or Idaho potatoes (don’t use sweet ones) Pierce and microwave 20 min.
6 green tomatoes pureed
2 tbsp finely cut cilantro
1 tsp lemon juice
1 small piece of ginger and fresh turmeric, 1 green chile finely blended in food processor.
1 tsp cumin seeds
1/4 tsp asafoetida
1/2 tsp turmeric
1/2 tsp cayenne or degi mirch
1 1/2 tsp coriander powder
1/4 tsp garam masala
1 1/4 tsp sea salt or to taste
2 tbsp olive oil 0r clarified butter (ghee)
3 cups water or by consistency
Temper cumin and asafoetida in oil and reduce heat to add fresh blend. Saute for 2.min., then add the rest of the masala (spices). After 1 min. add the green tomatoes, stir and cook for 5 to 8 min. until soft. Last add the cubed potatoes and mix thoroughly for few min. before adding water to make thick consistency. Simmer for another 10 min., then add lemon juice and garnish with cilantro.